Preparation

Place the onions, green pepper, parsley and garlic in a food processor and pulse until mixture is cut to medium-size bits.

Heat the oil over medium heat in a skillet and add the contents of the food processor. Simmer for 5 minutes and stir in remaining ingredients. Simmer for 20 minutes. Taste for seasoning and cool.

Completely cover the veal with the mixture. Cover and refrigerate at least 5 hours, or overnight, turning the meat once or twice.

About an hour before cooking, remove the meat from the refrigerator. Prepare coals for a barbecue or heat a gas grill. Preheat the oven to 375 degrees. When the grill is ready, remove the meat from the marinade and grill each side 15 minutes, turning frequently to keep the meat from burning.

Meanwhile, heat the marinade. Place the meat in a deep casserole, pour the sauce around it and cover. Bake for 1 hour. If still tough, bake up to 30 minutes longer. Spoon sauce over each serving and serve the rest on the side.

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